Z. Pietrasik

发表

Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks.

P. Shand, Z. Pietrasik, 2011, Meat science.

Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks

P. Shand, R. Pegg, J. S. Dhanda, 2006 .

Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition

E. Li-Chan, Z. Pietrasik, 2002 .

Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase

P. Shand, Z. Pietrasik, A. Jarmoluk, 2007 .

Chondroitin sulfate extraction from broiler chicken cartilage by tissue autolysis

L. Ozimek, T. Nakano, M. Betti, 2013 .

Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages.

Z. Pietrasik, Z. Duda, 2000, Meat science.

Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties

E. Li-Chan, Z. Pietrasik, 2002 .

Effect of sodium caseinate and κ-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition

Z. Pietrasik, A Jarmoluk, Z. Pietrasik, 2003 .

Response surface methodology study on the effects of blood plasma, microbial transglutaminase and κ-carrageenan on pork batter gel properties

Z. Pietrasik, A. Jarmoluk, 2003 .

Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase.

Z Pietrasik, Z. Pietrasik, 2003, Meat science.

EFFECT OF PROTEASES FROM BACILLUS SUBTILIS AND ASPERGILLUS ORYZAE ON THE TENDERNESS OF BEEF

Z. Pietrasik, 2008 .

Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts.

P. Shand, Z. Pietrasik, Phyllis J. Shand, 2005, Meat science.

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle.

P. Shand, L. L. Gibson, J. Aalhus, 2010, Meat Science.

The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

Phyllis J. Shand, P. Shand, R. Pegg, 2005 .

Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef.

P. Shand, Z. Pietrasik, 2004, Meat science.

Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

N. Gaudette, Z. Pietrasik, M. Betti, 2014 .

The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls.

P. Shand, Z. Pietrasik, 2003, Meat science.

Textural and hydration properties of pork meat gels processed with non-muscle proteins and carrageenan

P. Shand, Z. Pietrasik, A. Jarmoluk, 2005 .

Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages.

Z. Pietrasik, 1999, Meat science.

Extraction, isolation and analysis of chondroitin sulfate from broiler chicken biomass

Z. Pietrasik, L. Ozimek, T. Nakano, 2012 .

Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation

Xinyao Lu, M. Betti, Z. Pietrasik, 2017 .